How to make black garlic?

Black garlic is created by a careful aging process, which causes the sugars and amino acids to react, resulting in it’s dark pigment.
It is used in various dishes and also as a probiotic drink or medicine to cure or strengthen the immune system.
The taste is deeply intense and reminds me of dried figs with a hint of tamarind or balsamic vinegar. I love to add black garlic to enhance dishes like salads, cheese platter, soups, or bowls like this!
The best thing -> this magical black beauty is suuuper easy to create! A small warning, you will have that delicious garlic smell wafting in your kitchen for the entire cooking process. So be prepared to have your tummy grumbling.
RECIPE:
Start out with 6 whole unpeeled garlic bulbs. Give them a good rinse and let them dry overnight. Next, place them in a rice cooker in a “keep warm” setting. Let them sit there uninterrupted for 2-3 weeks.
Check the rice cooker occasionally if the “keep warm” setting is still on and that it hasn’t switched off.
Store in an airtight container and keep up to 3 months.
